Cinnamon Swirl Coffeecake

Cinnamon Swirl Coffeecake with a toasted crunch topping is a sweet way to start the day off right.MORE+LESS-

BySarah Caron

April 11, 2011

Make with

Gold Medal Flour

Ingredients

1/2

cup unsalted butter, softened

1 1/4

cup granulated sugar

2

large eggs

1

teaspoon vanilla

2

cups Gold Medal™ all-purpose flour

1

tablespoon baking powder

1/2

teaspoon kosher (coarse salt)

1/2

cup milk

Filling

1/4

cup unsalted butter, melted

1/3

cup packed light brown sugar

4

teaspoons ground cinnamon

Topping

1

tablespoon Gold Medal™ all-purpose flour

2

tablespoons packed light brown sugar

2

tablespoons old-fashioned oats

2

tablespoons unsalted butter, melted

Steps

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1

Heat oven to 350°F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.

2

Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla; beat well.

3

In a medium bowl, sift together the flour, baking powder and salt.

4

With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.